Introduction
Embark on a culinary journey with this exquisite Duck Thai Red Curry, where the succulent flavors of duck complement the rich and fragrant Thai red curry sauce. In this dish, sweet ginger and garlic meld seamlessly with coconut milk and your choice of lychees or pineapple, creating a beautifully balanced meal. Perfect for special occasions or an indulgent dinner, this recipe is sure to impress your guests.
Detailed Ingredients with measures
For the Duck:
– 500g (1 lb) boneless duck breasts with skin (approximately 3 pieces)
– 1/4 teaspoon cooking salt
– 1/4 teaspoon white pepper (or finely ground black pepper)
For the Thai Red Curry:
– 115g (4 oz or 1/2 cup) Thai red curry paste (Maesri brand recommended)
– 2 large garlic cloves, finely grated
– 2 teaspoons fresh ginger, finely grated
– 1 cup low-sodium chicken stock
– 400ml (14 oz) full-fat coconut milk
– 6–8 makrut lime leaves, crushed by hand
– 2 teaspoons white sugar
– 2 teaspoons fish sauce
– 120g (4 oz) green beans, trimmed and halved
– 1 lightly packed cup Thai basil leaves (or regular basil as a substitute)
For the Lychees or Pineapple (Choose One):
– 8–12 fresh lychees, peeled and seeded (canned lychees are acceptable)
– 1 1/4 cups fresh pineapple pieces (canned pineapple is acceptable)
For Serving and Garnish:
– Steamed jasmine rice
– Additional Thai basil leaves
– Coriander (cilantro) leaves or small sprigs (optional)
– Large red chili, finely sliced (optional)
– Lime wedges
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Yield
Serves 4
Detailed Directions and Instructions
Preparing the Duck
1. Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens.
2. Season the flesh side of the duck breasts with half the salt and pepper.
3. On the skin side, make 5 or 6 diagonal scores without cutting into the flesh. Avoid cutting all the way to the edges.
4. Pat the skin dry with paper towels and season with the remaining salt and pepper.
5. Place the duck breasts skin-side down in a cold, oven-proof pan without oil.
6. Place another pan on top to lightly press the duck down.
7. Turn the heat to medium-low and cook for about 10 minutes until the skin is golden and crispy.
8. Pour off 2 to 3 tablespoons of the rendered duck fat into another pan for the curry sauce.
9. Flip the duck breasts and cook the flesh side for 1 minute.
10. Transfer the pan to the preheated oven and roast for 8 minutes, aiming for an internal temperature of 60°C (140°F) for medium doneness.
11. Remove the duck from the oven and let it rest for 5 minutes.
Preparing the Thai Red Curry Sauce
1. In the pan with the reserved duck fat, sauté the red curry paste, garlic, and ginger over medium heat for 4 to 5 minutes until the mixture dries out and darkens.
2. Add the chicken stock, stir, and simmer rapidly to reduce by half (about 2–3 minutes).
3. Stir in the coconut milk, crushed makrut lime leaves, sugar, and fish sauce. Simmer gently for 2 minutes.
4. Add the green beans and simmer for 3 minutes until just cooked.
5. Add the lychees or pineapple and simmer for 1 minute.
6. Taste the sauce and adjust the seasoning with additional fish sauce if needed.
Assembling the Dish
1. Spoon some of the curry sauce into the base of a serving platter or wide bowl.
2. Slice the rested duck breasts into pieces just under 5mm (0.2 inches) thick.
3. Arrange the sliced duck over the sauce, fanning them slightly to display the pink flesh.
4. Spoon the remaining curry sauce, lychees or pineapple, and green beans around the duck, avoiding the skin to keep it crisp.
5. Garnish with additional Thai basil leaves, coriander, sliced red chili, and lime wedges.
6. Serve immediately with steamed jasmine rice.
Notes
Duck Cooking Tips
– Ensure the duck skin is well-dried before cooking to achieve maximum crispiness.
Curry Sauce Variations
– Feel free to adjust the level of spiciness by adding more red curry paste according to your taste.
Fruit Alternatives
– If using canned lychees or pineapple, drain and rinse them to reduce excess syrup.
Serving Suggestions
– Pair with steamed jasmine rice to soak up the delicious curry sauce.
Storage Recommendations
– Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Cook techniques
Preparing the Duck
1. Preheat the oven to the appropriate temperature based on whether you are using a fan-forced oven or not.
2. Season the duck breasts evenly on both sides, ensuring to dry the skin thoroughly for crispiness.
3. Score the skin of the duck breasts to help render fat during cooking.
4. Start cooking duck skin-side down in a cold pan to gradually render the fat and achieve a crispy skin.
5. After searing the duck, finish cooking it in the oven to reach the desired doneness, allowing it to rest afterwards for juiciness.
Preparing the Thai Red Curry Sauce
1. Use rendered duck fat to sauté aromatics and curry paste, enhancing the flavor profile.
2. Ensure to reduce the chicken stock rapidly to concentrate flavors before adding coconut milk.
3. Incorporate ingredients like green beans and lychees or pineapple to provide texture and sweetness to the curry.
4. Taste and adjust seasoning carefully, considering the balance of flavors from the fish sauce and sugar.
Assembling the Dish
1. Layer the curry sauce on the serving dish before placing the sliced duck on top for presentation.
2. Fan the duck slices to showcase the juicy pink interior.
3. Add remaining ingredients around the duck, enhancing the dish’s visual appeal and flavor complexity.
4. Garnish with fresh herbs and optional toppings to elevate the dish’s presentation.
FAQ
How do I ensure the duck skin becomes crispy?
Start cooking the duck breasts skin-side down in a cold pan to render the fat slowly, and ensure the skin is patted dry before seasoning.
Can I use different types of meat instead of duck?
Yes, you can substitute duck with chicken, pork, or tofu, adjusting cooking times accordingly based on the thickness and type of protein used.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.
What can I use if I can’t find makrut lime leaves?
If makrut lime leaves are unavailable, you can use lime zest to impart a citrusy flavor, though the taste will not be identical.
Can I make the curry sauce ahead of time?
Yes, you can prepare the curry sauce in advance and refrigerate it. Reheat it gently before serving and add any fresh ingredients just before serving.
Conclusion
This delicious duck with Thai red curry showcases a wonderful blend of flavors and textures. The pairing of crispy duck with the creamy coconut milk curry and the fresh notes from the lychees or pineapple creates a memorable dish that’s sure to impress. Completing the meal with steamed jasmine rice allows you to enjoy every drop of that luscious sauce.
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